Sunday, March 16, 2014

Coconut Black {R}ice Pudding

We love rice pudding, it's a true comfort food for all of us. We made a deliciously simple eggless version in our Thermomix regularly; it had become a family favorite. Recently, Big Brother asked me why we hadn't been making it at all anymore and then made a special request to bring it back for afternoon snack. True, I hadn't made it since we discovered Baby Brother's milk allergy, and have since preferred to limit the amount of dairy drool shared between them. It can be hard to say goodbye to favorite foods due to allergies. What favorites have you had trouble leaving behind? What are your new ones? Today, we are on our toes, as we adapt and reinvent our favorite comfort food. Switching up cow milk for coconut milk to make rice pudding is a simple change rather than a challenge. We use coconut milk and coconut products regularly so there was very little adjustment in that sense, and we don't have the big jug of milk in the fridge any longer that needs to be used up in a rice pudding or similar treat. And there is something wonderfully lovely about coconut milk rice pudding, perhaps reminiscent of mango sticky rice? I'll hold off on the crushed peanuts for now, as I'd rather err on the side of caution around Baby Brother. While looking around for coconut milk Thermomix recipes, I spotted this one. At the same time, a favorite blog, My New Roots, posted a version. Perfect timing, as we made this one very cold Houston morning when preschool was actually canceled to do black {r}ice. Oh, how we laughed along to the humor behind this play on words. Or did we laugh more at the fact that school was canceled here because of icy conditions? We often compare Houston's winter to Toronto's and talk about how we know longer leave the house in winter gear. So it was meant to be, a coconut milk black rice pudding for me. The black rice and coconut milk elevate humble rice pudding to the next level. Keep in mind that rice pudding is gluten-free, making this a good treat to share with everyone. Combining both recipes, I came up with this:What you need:1 cup of black rice, soaked overnight1 can of coconut milk, I use this one1 teaspoon vanilla extract1/4 teaspoon fine sea salt1 tablespoon maple syrupWhat to do:Soak black rice in cold water overnightInsert butterfuly, then place rice and coconut milk in TM. Cook for 100 degrees, 45 minutes, speed 1, reverse.Drizzle in maple syrup. Serve with a drizzle of coconut milk, coconut flakes, mango chunks, or anything else you fancy. And more maple syrup too :)